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chocolate lovers pumpkin fudge brownie pancakes with chocolate kahlua sauce

The combo of pumpkin and chocolate chips stirred into the batter makes these things gooey in the center and full of chocolate.

chocolate lovers pumpkin fudge brownie pancakes with chocolate kahlua sauce


Fudge brownie. Not just brownie, fudge brownie. The combo of pumpkin and chocolate chips stirred into the batter makes these things gooey in the center and full of chocolate. Hence the "chocolate lovers" in the name.


Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Servings: 10 pancakes


INGREDIENTS

  • 1/2 cup whole wheat pastry flour
  • 3 tablespoons sugar
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4-1/2 cup buttermilk milk
  • 1/4 cup pumpkin puree preferably homemade
  • 1 egg
  • 3 tablespoon butter melted
  • 1 tablespoon vanilla extract
  • 1/4 cup chocolate chips


CHOCOLATE KAHLUA SAUCE

  • 6 ounces milk semi-sweet or dark chocolate (whatever you prefer)
  • 1/2 cup heavy cream or canned coconut milk
  • 2 tablespoons kahula


GHOST BUTTERCREAM MARSHMALLOW FROSTING (OPTIONAL)

  • 1/4 cup salted butter
  • 1/2 cup powder sugar
  • 1/2 cup marshmallow fluff about 1.75 ounces
  • 1 teaspoon clear vanilla extract
  • mini chocolate chips for the eyes

chocolate lovers pumpkin fudge brownie pancakes with chocolate kahlua sauce

INSTRUCTIONS

  • To make the ghosts. In a bowl beat the butter and powdered sugar together. Mix until fluffy. Add marshmallow fluff and vanilla, and mix well. Fill a pastry bag fitted with a round tip with the marshmallow filling or just fill up a ziplock bag and snip off the end. Set aside.
  • In a mixing bowl whisk together sugar and cocoa until well combined. Stir in flour, baking soda and salt. Make a well in center of dry mixture and set aside. In a separate mixing bowl whisk together 1/4 cup buttermilk, the egg, pumpkin, butter and vanilla. Pour wet mixture into dry mixture and mix to combine (don't over mix, batter should still have some lumps). If the batter seems too think add more buttermilk a tablespoon at a time until the right consistency is reached. Stir in the chocolate chips.
  • Heat a large skillet or griddle over medium heat. Pour batter onto preheated skillet about 1/4 cup at a time and slightly spread batter in a circular form outward (so the centers aren't much thicker than the edges) and allow to cook until bubbles begin to appear on the surface, about 1 minute. Then carefully flip the pancake to the opposite side and cook until done.
  • To assemble, stack your pancakes and drizzle with a little chocolate sauce. Let the sauce set for about 5-10 minutes and then pipe on a ghost or two. If you don't let the ganache set up a little the ghost will probably slide off. You can also just use a thin layer of ganache and the ghost probably will not slide off and you will not have to wait. Place two mini chocolate chips on the ghost for eyes. Make sure to keep the ghost towards the cent of the pancakes, they will slide on the warm pancakes and sauce. Serve!
  • To make the chocolate sauce, In a microwave safe bowl add the chocolate chips and butter. Microwave on 30 second intervals, stirring after each until the chocolate is melted, this took me only 1 minute. You may also melt the chocolate in a small pot over the stove. Once melted stir in the heavy cream or canned coconut milk and Kahlua, stir until the sauce is smooth. Allow to cool 10 minutes before pouring over pancakes.

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Cake Magazine: chocolate lovers pumpkin fudge brownie pancakes with chocolate kahlua sauce
chocolate lovers pumpkin fudge brownie pancakes with chocolate kahlua sauce
The combo of pumpkin and chocolate chips stirred into the batter makes these things gooey in the center and full of chocolate.
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